Mushrooms cut into slices and fry gently in the oil. Add wine, seasoned with salt and pepper and allow to sauté for about 10 minutes. Then drain, put in a large bowl, add to it chopped onion, garlic, parsley, celery and fennel. All mix well and pour the dressing, which is made with vinegar and part of the marinade in which mumbo mushrooms (vinegar can substitute lemon juice). The salad is served chilled.